PAN-SEARED STEAK WITH RED WINE SAUCE RECIPE - NYT COOKING
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you’re happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Provided by Melissa Clark
Total Time 35 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
- Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
- Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
- Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Nutrition Facts : @context http//schema.org, Calories 517, UnsaturatedFatContent 17 grams, CarbohydrateContent 7 grams, FatContent 35 grams, FiberContent 1 gram, ProteinContent 35 grams, SaturatedFatContent 16 grams, SodiumContent 594 milligrams, SugarContent 3 grams, TransFatContent 2 grams
RED WINE SAUCE RECIPE | BBC GOOD FOOD
Enjoy this deliciously rich red wine sauce as an accompaniment to steak. It's easy to make – cook it while steaks are resting then drizzle over when it's ready
Provided by Barney Desmazery
Categories Condiment
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Pour the fat out of the pan you cooked your steaks in, but don’t clean it. Place the pan back on the heat with half the butter and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.
- Boil the sauce down to about 200ml in total, then taste and season. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Serve the steaks on warm plates and spoon the sauce over the top.
Nutrition Facts : Calories 212 calories, FatContent 13 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 1.3 milligram of sodium
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LAMB CASSEROLE WITH RED WINE | RECIPES | JAMIE OLIVER
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Total Time 2 hours 30 minutes
Calories 501 calories per serving
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